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Southern Vietnamese beef stew “bo kho” gives a mix of tender meat and a medley of spices, which is usually served with rice, bread, or vermicelli.
This recipe serves 4-6 folks, takes roughly 60 minutes to arrange, and supplies round 3,000 energy in complete.
– 1 kg of beef brisket (or beef shank/tendon). Go for beef brisket or beef shank and a small quantity of tendon so the dish can stay moist and flavorful.
– 2 carrots
– 1 liter of coconut water
– 1 onion
– 1 bundle of Vietnamese beef stew seasoning
– 30 ml Vietnamese rice wine
– 30 ml Mei Kuei Lu Chiew – Chinese language rose wine (non-compulsory)
– Garlic, ginger, lemongrass
– Spices: Soy sauce, salt, rock sugar, inventory powder, chili sauce, ketchup, star anise, cinnamon
– Herbs: cilantro, basil, coriander
– Cashew oil
– Cornstarch or tapioca starch for thickening (non-compulsory)
– Finely chop garlic, ginger, and crush lemongrass.
– Roast star anise and cinnamon.
– Slice onions thinly and soak them in ice chilly water.
– Peel, wash, and lower carrots into items.
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Carving carrots into shapes, like flowers, enhances the dish’s visible enchantment. Photograph by VnExpress/Bui Thuy |
– Give the meat a wash with a little bit rice wine and crushed ginger. This helps eradicate any undesirable odors and infuse the meat with a pleasing aroma.
– After washing, lower the meat into bite-sized items.
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Beef brisket is a most well-liked alternative for beef stew, providing a mix of lean meat with a touch of fats. Photograph by VnExpress/Bui Thuy |
– Mix 30ml Chinese language rose wine, 1 packet of beef stew seasoning, 2 tablespoons soy sauce, 2 tablespoons cashew oil, 1 tablespoon rock sugar, 1/2 teaspoon salt, 1/2 teaspoon inventory powder, and 1/2 teaspoon pepper in a bowl.
– Add half of the chopped onion, minced garlic, and minced ginger to the combination.
– Introduce 2 star anise petals and a couple of cinnamon branches to the marinade.
– Stir the elements effectively to make sure a fair coating on the meat.
– Let the meat marinate for at least half-hour, permitting it to soak up the flavors. The longer you marinate the meat, the extra it soaks within the flavors.
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The marinated beef adopts a vibrant orange hue. Photograph by VnExpress/Bui Thuy |
– Sauté onions, garlic, and ginger. Add marinated beef and stir fry for 7-8 minutes.
– Pour 1 liter of contemporary coconut water, add lemongrass, and produce to a boil. Skim off foam, season to style.
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After cooking, the meat develops a brownish tint, and the feel of the meat turns into firmer. Photograph by VnExpress/Bui Thuy |
– Simmer till tender, take away cinnamon and star anise. Guarantee well timed elimination of cinnamon and star anise when their aroma peaks. Extended presence might introduce bitterness to the dish.
– Add carrots and proceed cooking to desired softness.
– For thicker sauce, combine a teaspoon of cornstarch (or tapioca starch) with water and add progressively. Stir effectively till desired consistency is achieved.
– Flip off the range, garnish with herbs and onions, and serve sizzling. You’ll be able to scale back the general cooking time by including a pineapple. Pineapple comprises bromelain, an enzyme that helps break down proteins in meat. This pure tenderizing course of makes the meat softer and extra tender.
3. Completed product
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Garnish the meat stew with herbs on the finish for the perfect aroma and contemporary inexperienced coloration. Photograph by VnExpress/Bui Thuy |
– The meat stays entire, providing a mixture of fats richness and tendon texture.
– The braised beef sauce is thick, with a reddish-brown coloration and an aroma of cinnamon, anise, and lemongrass.